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Monday, 21 September 2015

Chicken and Ricotta Bake

I cooked up a load of strips of chicken breast on Friday evening to add to a Thai Soup - but I got a little over excited, forgot I was cooking for just me and fried up way too much so I decided to use some up in a simple supper dish for the next evening.

I've had the idea for this dish for ages - just hadn't had the time, inclination, taste for or relevant ingredients all together at the same time - but on Saturday evening I did so .......... here's what I did.....

If you fancy having a go at this recipe it would be a good way to use up leftover roast chicken on a Monday evening.....

Place the chicken ricotta mix into an oven proof dish and sprinkle on the cheddar. Set aside in the fridge whilst you prepare your topping.

Cut your sun dried tomatoes into thick strips and place in a bowl along with the breadcrumbs, chives (or spring onions), lemon zest and Parmesan. Mix together and then season with a little salt and pepper.

Place in the oven and cook for 25 minutes until the topping has browned and the ricotta sauce is bubbling around the edges.

Serve with a simple bowl of baby salad leaves with a balsamic vinegar dressing.